Broccoli and Ricotta Pasta |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Rachael Ray. Ingredients:
1 lb rigatoni pasta |
3 cups broccoli florets |
1 cup water |
2 tablespoons extra virgin olive oil |
1 lb boneless skinless chicken breast, diced |
4 garlic cloves, minced |
1 lb part-skim ricotta cheese |
Directions:
1. Put large pot of water on high heat for pasta. When water boils, add salt and pasta and cook according to package directions.
2. Reserve 1 cup of the cooking water and drain the rest.
3. In a small sauce pan, simmer broccoli in a cup of water covered for 5 minutes and drain.
4. Heat EVOO in a deep skillet over med heat. Add chicken and garlic. Cook until chicken is cooked through, 5- 8 minutes.
5. Add broccoli, pasta, ricotta and reserved pasta water; toss until creamy and serve.
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